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thengai aracha kuzhambu displayed on a small indian kadai with small indian jars and a bowl of rice.

Thengai aracha akuzhambu

Kuzhambu flavoured with freshly ground roasted fenugreek seeds and coconut along with red chillies. A simple kuzhambu to pair with white rice. 

Course Main Course
Cuisine Indian
Keyword Coconut kuzhambu recipe, Sambar without dal
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories per serving 100 kcal
Author Nisha

Ingredients

  • 1 teaspoon tamarind paste mixed in 1 Cup water
  • 1 teaspoon oil
  • 1 cup cubed veggies (either or mix of carrot, onion, drumstick or ash gourd)
  • ¼ teaspoon turmeric powder

For roasting and grinding

  • ½ teaspoon fenugreek seeds refer notes
  • 1.5 teaspoon urad dal
  • 4 to 5 dry red chillies
  • 4 tablespoon freshly grated coconut or 3 tablespoon unsweetened desiccated coconut refer notes
  • 1 teaspoon rice or ½ teaspoon rice flour refer notes

For tempering

  • 1 tablespoon coconut oil
  • ¼ teaspoon mustard seeds
  • 3 to 4 curry leaves (fresh or frozen), torn
  • 2 dry red chillies, break it into half

Instructions

  1. Heat a teaspoon of oil in a pan or kadai. Add the chopped veggies and fry for half a minute. Then add the tamarind extract, salt, turmeric powder and let it boil.

  2. Boil it for about 10 minutes. Once the veggies become tender to bite and the raw smell of the tamarind leaves, add the ground paste.

  3. Reduce the flame to medium-low. Mix everything well and bring the kuzhambu to boil for about 5-7 minutes. Add some water if it is very thick.

  4. Tempering: Heat a tablespoon of oil in a Kadai | Pan over medium high heat. Once the oil shimmers, add the mustard seeds and let it splutter. Then add the curry leaves, red chillies and fry for a second. Pour this over the kuzhambu mixture. 

  5. Finally garnish it with coriander leaves and turn off the flame.

  6. Serving: Serve this with plain white rice and some veggies on the side. 

    Shelf Life: Since it has coconut, you cannot keep this for more than a day. If you are planning to save some for later, cool the kuzhambu and transfer the portion to a separate container and refrigerate it immediately. 

Recipe Notes

  1. If you have not used fenugreek seeds in your cooking, use ¼ teaspoon and as you get used to the flavour, increase the quantity. If you use the fenugreek seeds in excess, the dish will become bitter. Always use it cautiously. 
  2. You can use either fresh or frozen grated/shredded coconut. If you are not able to get either of these, use unsweetened desiccated coconut. 
  3. The addition of rice is to thicken the gravy. You can also use rice flour instead. 

Calories: 1 serving is 1 cup of Kuzhambu